Austrian Germknödel – Yeast Dumplings

These Austrian Germknödel are soft, fluffy yeast dumplings filled with sweet plum jam, steamed until light and tender, then served warm with homemade vanilla sauce and a sprinkle of ground poppy seeds and powdered sugar.

I first tried Germknödel during a winter trip to an Austrian ski resort, and I immediately fell in love with them. They are such a comforting treat on a cold day, especially when served warm with plenty of vanilla sauce.

Traditional Germknödel are filled with Powidl, a thick Austrian plum jam, and are often served with melted butter, poppy seeds, and powdered sugar. I especially love them with vanilla sauce, which makes the soft, pillowy dumplings even more delicious.

If you love homemade yeast dough and European desserts, this Austrian Germknödel recipe is definitely worth trying. They may look impressive, but the process is quite simple once the dough has risen.

What Are Germknödel?

Germknödel are traditional Austrian yeast dumplings made from a lightly sweetened yeast dough. Each dumpling is filled with plum jam, usually Powidl, then steamed until fluffy and tender.

They are traditionally served warm with melted butter, ground poppy seeds, and powdered sugar. They are especially popular in Austrian ski resorts and are a classic comfort food during the colder months.

If you enjoy this type of baking, try my Homemade Cinnamon Rolls or Estonian Kringle next.

Why You’ll Love This Austrian Germknödel Recipe

• Soft and fluffy: The yeast dough creates light, pillowy dumplings.
• Sweet plum filling: Traditional Powidl gives the dumplings a rich, fruity center.
• Steamed, not baked: Steaming keeps the dough incredibly soft and tender.
• Perfect with vanilla sauce: The warm dumplings and creamy vanilla sauce are a delicious combination.
• A taste of Austria: A fun recipe to make at home when you want to try something different.

What Is Powidl?

Powidl is a thick Austrian plum preserve traditionally made by slowly cooking very ripe plums until they become a dark, concentrated plum puree. Unlike regular plum jam, traditional Powidl is usually made without added sugar.

It is the classic filling for Germknödel and gives the dumplings their characteristic sweet-tart plum flavor.

If you can’t find Powidl, you can use a thick plum jam or plum butter instead. Choose one that isn’t too runny, so it stays inside the dumpling while you shape it.

If you love the combination of plums and sweet dough, you might also enjoy my Potato Fresh Plum Dumplings.

How to Make Austrian Germknödel

Make the yeast dough

In a large bowl, combine the flour, sugar, salt, and lemon zest. Warm the milk until it is lukewarm, then stir in the yeast. Let it sit for a few minutes until the yeast becomes foamy.

Add the milk mixture, melted butter, egg, and vanilla extract to the dry ingredients. Mix until a soft dough forms, then knead until smooth and elastic.

Let the dough rise

Place the dough in a lightly greased bowl, cover it, and let it rise in a warm, draft-free place until it has doubled in size. This usually takes about 1 hour, depending on the temperature of your kitchen.

Fill the Germknödel

Turn the risen dough onto a lightly floured surface and divide it into equal pieces. Flatten each piece into a small circle and place a spoonful of thick plum jam or Powidl in the center.

Bring the edges of the dough together over the filling and pinch them firmly to seal. Gently shape each piece into a smooth ball, making sure the filling is completely enclosed.

Let the filled dumplings rest

Place the filled dumplings on a lightly floured surface, cover them with a clean kitchen towel, and let them rest for about 15–20 minutes. This short second rise helps make the Germknödel light and fluffy.

Prepare the vanilla sauce

While the dumplings are resting, prepare the vanilla sauce. Whisk the egg yolks, sugar, cornstarch, and vanilla together. Gradually add the milk and cream, then cook the mixture over medium-low heat, stirring constantly, until the sauce thickens enough to coat the back of a spoon.

Steam the Germknödel

Bring water to a gentle simmer in a large pot and place the dumplings in a steamer basket, leaving enough space between them for the dough to expand.

Cover and steam until the Germknödel are puffed, soft, and fully cooked. Try not to lift the lid during steaming, as the sudden change in temperature can cause the dumplings to deflate.

Serve warm

Serve the Germknödel immediately while they are warm and fluffy. Spoon the homemade vanilla sauce over the top and finish with ground poppy seeds and powdered sugar.

The combination of the soft yeast dough, sweet plum filling, creamy vanilla sauce, and poppy seeds makes these traditional Austrian dumplings especially comforting.

Tips for Making Germknödel

• Don’t overfill the dumplings. About 1 tablespoon of thick plum jam is enough. Too much filling can make them difficult to seal.
• Seal the dough well. Pinch the edges together firmly so the filling doesn’t escape while steaming.
• Don’t overcrowd the steamer. The dumplings expand as they cook and need room around them.
• Keep the lid closed while steaming. Removing the lid too early can cause the dumplings to lose some of their volume.
• Serve immediately. Germknödel are best while they are still warm and fluffy.

Hope you will try these out and enjoy your delicious homemade dumplings! If you do, don’t forget to tag me on your Instagram posts or stories.

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Video

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Austrian Germknödel – Yeast Dumplings

5 from 6 votes

Germknödel is a large yeast dough dumpling, slightly sweet, filled with a thick plum jam called Powidl, steamed and served hot with a vanilla sauce and a mixture of ground poppy seeds and powdered sugar on top. This can be served either as dessert or as a main dish and it is one of the best dishes to serve in a cold winter day.

Servings 5 servings

Prep Time 30 minutes mins

Cook Time 15 minutes mins

Total Time 45 minutes mins

Print Recipe Pin Recipe

Ingredients

  

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Dumpling Dough

• 2 cups (250g) all-purpose flour
• 1/2 tsp (3g) salt
• 2 tbsp (30g) sugar
• 12 g fresh yeast (or 1 tsp active dry yeast)
• 2 tbsp (30g) butter , melted
• 1/2 cup (120g) milk , warmed
• 1 egg , beaten
• Zest from half of lemon
• 1/2 tsp (3g) vanilla extract

Filling

• 1/2 cup (100g) Powidl , thick plum jam
• 1 tsp (5g) rum , optional

For Serving

• 1/4 cup (25g) poppy seeds , ground
• 2 tbsp (15g) powdered sugar

Homemade Vanilla Sauce

• 2 egg yolks
• 1 tbsp (8g) cornstarch
• 2 tbsp (30g) sugar
• 2 tsp (10g) vanilla extract
• 1 ¼ cup (300ml) milk
• 3/4 cup (200g) whipping cream , 35% fat

Instructions

 

• In a large bowl whisk flour with salt, 2 ½ tbsp (25g) sugar and lemon zest.
• In a small bowl  stir fresh yeast with 1 tsp (5g) sugar until it liquefies. Dissolve the yeast with milk and pour it over flour mixture. Add beaten egg, melted butter and vanilla extract and knead the dough until smooth, for about 5 minutes. Cover and let it rise at room temperature for about 1 hour or until doubled in size.
• In a small bowl combine the plum jam with rum if used.
• On a floured surface divide dough into 4 or 5 pieces. Flatten each piece of dough using your hands and fill each with about 1 tbsp of plum jam mixture. Seal well and form each piece into a ball. Place the dumplings into a floured surface, cover with a kitchen towel and let them rest for 30 minutes.
• Meanwhile prepare the vanilla sauce. In a small saucepan whisk the egg yolks with sugar, cornstarch and vanilla extract.  Gradually whisk in milk and cream and place over medium-low heat.  Cook for about 6 minutes, stirring continuously until thickens. No need to boil the sauce. Set aside until ready to use.
• In another small bowl combine the ground poppy seeds with powdered sugar to have them ready for serving.
• In a pot bring water to a simmer, up to 1 inch (3 cm). Use a greased steamer basket and place it in the pot. Add  the dumplings, cover the pot with a lid and let them steam for about 15-17 minutes.
• Serve the dumplings immediately. Pour vanilla sauce and poppy seed mixture on top.

Nutrition

Serving: 1 germknodelCalories: 461kcalCarbohydrates: 61.1gProtein: 12.8gFat: 18.2gSaturated Fat: 8.8gCholesterol: 156mgSugar: 18.7g

Calories: 461kcal

Course: Dessert, Main Course

Cuisine: Austrian

Keyword: Austrian dumpling, Austrian germknodel, germknodel, steam dumpling, yeast dumpling, yeast plum dumpling